Lactose intolerance concerns between 30% and 50% of adults in France. This digestive discomfort is notably linked to insufficient production of lactase, the enzyme responsible for breaking down lactose. Result: the undigested lactose arrives in the colon where it begins to ferment, which results in unpleasant symptoms (stomach aches, bloating, diarrhea, etc.).
Lactose intolerant people tend to ignore dairy products, and replace them with plant-based alternatives – coconut cream, almond milk, soy yoghurts, faux-mage…
Researchers at the University of Massachusetts Amherst (in the United States) wanted to know which “vegetable dairy product” was the most interesting from a nutritional point of view. They therefore reviewed 150 references of “plant yogurts” sold commercially in the United States, and compared the intakes of protein, fiber, calcium, vitamin D, fat, sugar and salt.
You can make your own almond milk yogurts
First info: scientists have found that “vegetable yogurts” were (on average) richer in fiber, less sweet and less rich in salt than conventional dairy products. On the other hand, “classic” yogurts (with milk, therefore) were richer in protein, calcium and potassium than their vegetable alternatives.
Second info: by considering only “vegetable yoghurts”, the American researchers came to the conclusion that the most interesting products for health were almond milk yoghurts. Good to know !
If it is of course possible to buy almond milk yoghurts in the supermarket, you can also make them yourself using almond milk, plant lactic ferments (this can be found in organic stores or on the internet ), cornstarch and a pinch of agar-agar. No more complicated, and much less expensive…
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